The Landmarks club cook book

. (Stuffed Green Peppers) : Choose large green peppers with a thick skin. Toast them for a few minutes (the Mexicans put them right on the coals, but they toast nicely on the stove or on a hot pan). Then remove the thin outer skin, the seeds and the veins, which are very hot (or, as the Mexicans sav, “muy bravo”). Let them soak in salt and water for an hour; this will remove all unpleasant fieriness. Stuff and fry either plain or rolled in egg and bread crumbs ; and before removing them from the fire pour over them some tomato sauce. To make the stuffing, chop up some cold meat fine, mix with it an onion, a clove, salt, all chopped fine, and cook ; adding, if you wish, a sprinkle of vinegar. To make the sauce, toast the tomatos in the same manner as the peppers, mash them with a little salt, strain and cook with a little butter. MEXICAN STUFFING FOR TURKEY. Soak a couple of rolls or a piece of bread, finely crumbled, in a quart of milk. When sufficiently soaked, add three eggs (without beating), 2 oz. butter, a little salt and dust of nutmeg, 4 oz. almonds blanched and cut into small pieces. After beating this mixture well, put it to bake in the oven ; and when it is cooked (you can tell this by testing it with a straw as you would a cake) stuff the turkey. FRIJOLES* (MEXICO AND CALIFORNIA). The Frijol, “Mexican brown bean” or “pink bean,” is about twice as large as our Navy bean, and much richer and more ■"Pronounced free-ho-less. landmarks club cook book. nutritious if properly prepared. The great secret is to cook it sufficiently and the oftener it is warmed over the better it becomes. Boil two cupfuls of frijoles slowly at least a day. They are often eaten thus, but are improved by frying them with hot fat, butter or salt pork. They are also excellent fried with fat and chile sauce made as directed. The favorite Lummis recipe is to heat them in a frying-pan with a little grease and very little of their liquor; and when hot stir in two-thirds of a cup of grated American cheese, rather biting. Stir thoroughly and cook ten minutes. BUNUELOS (MEXICAN FRITTERS). THE BUNUELOS MOULD. These are made in Mexico with a bunuelos iron like the cut. Any tinsmith can make it. But bunuelos are as good, if not as pretty, dropped from a spoon into the hot fat. Take i ^2 lbs. of flour, il/2 pints of milk, i egg, a pinch of sugar and salt, 3 teaspoonfuls of Royal baking powder. Mix the flour, baking powder, sugar and salt together and sift. Beat the egg and mix it with the milk ; beat again, then add to the other ingredients and stir thoroughly. The batter should be as thick as rather thick pancake batter. Have some lard hot as for frying doughnuts; dip the mould carefully into the batter, just enough to cover the bottom, then shake it gently in the lard until the bunuelo floats away on the lard. When it is cooked to a golden brown, fish it out with a fork. Continue to dip the mould first in the batter, then in the lard, until all the batter is used up. Then either clip the cakes in a simple syrup of sugar and water, or powder with sugar. RANFANOTE (PERU).